If you’re a fan of creamy pasta and juicy seafood, you’re about to discover your new favorite comfort food: Shrimp Fettuccine Alfredo Recipe. This luscious dish wraps tender strands of fettuccine in a velvety Parmesan cream sauce, then tops it all with plump, garlicky shrimp and a sprinkle of fresh parsley. Whether you’re serving a weeknight meal or a special occasion dinner, this is one of those plates that brings pure joy in every bite and never fails to impress—trust me, friends will ask for seconds (and the recipe).

Shrimp Fettuccine Alfredo Recipe - Recipe Image

Ingredients You’ll Need

It’s the simple, high-quality ingredients that take the Shrimp Fettuccine Alfredo Recipe from good to spectacular. Each one plays an important role—shrimp for sweet flavor, fettuccine for satisfying bite, and classic Alfredo essentials for unbeatable creaminess. Here’s what you’ll need, and why:

Fettuccine pasta (12 ounces): Broad, chewy noodles provide the ideal base for soaking up every drop of creamy sauce.
Large shrimp (1 pound, peeled and deveined, tails removed): Fresh, succulent shrimp give the dish a sweet, briny flavor and a luxurious texture.
Olive oil (2 tablespoons): Helps the shrimp sear quickly, developing great color and flavor.
Unsalted butter (4 tablespoons): Adds richness and classic buttery notes to the sauce.
Garlic (4 cloves, minced): Brings aromatic depth and a lovely punch to both the shrimp and the Alfredo sauce.
Heavy cream (1 1/2 cups): The essential foundation of every great Alfredo—indulgent, thick, and silky-smooth.
Parmesan cheese (1 cup, grated): Aged, nutty Parm melts into the sauce and provides unmistakable Italian character.
Black pepper (1/4 teaspoon): Lends subtle earthy warmth to balance out creamy flavors.
Salt (1/4 teaspoon): Just enough to enhance all the other incredible ingredients.
Crushed red pepper flakes (1/4 teaspoon, optional): For those who like a gentle, exciting kick of heat in their pasta.
Chopped fresh parsley (for garnish): Delivers a pop of color and fresh, herbaceous flavor right at the end.

How to Make Shrimp Fettuccine Alfredo Recipe

Step 1: Cook the Fettuccine

Fill a large pot with salted water, bring to a boil, and cook your fettuccine according to the package instructions until it’s perfectly al dente. Drain the pasta, making sure to reserve a touch of the pasta water in case you want to loosen the sauce later. Set the cooked noodles aside—they’ll be the perfect nest for the Alfredo and shrimp soon.

Step 2: Sauté the Shrimp

Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for two to three minutes per side, just until they turn a gorgeous pink and become opaque. This quick sear brings out their best flavor without risk of rubbery texture. Remove the shrimp from the pan and set them aside so they stay juicy.

Step 3: Build the Alfredo Sauce

With the same skillet (leaving in those tasty bits from the shrimp for extra depth), reduce the heat to medium and melt the butter. Add the minced garlic and let it sizzle for a minute until just fragrant—don’t let it brown. Pour in the heavy cream, stirring as it heats and comes to a gentle simmer.

Step 4: Add the Cheese and Seasonings

Stir in the grated Parmesan cheese, letting it melt smoothly into the cream. Add the salt, black pepper, and, if you like a little excitement, the crushed red pepper flakes. Continue to cook, stirring frequently, until the Alfredo sauce is totally smooth, a bit thickened, and utterly irresistible.

Step 5: Combine Pasta, Shrimp, and Sauce

Add the drained fettuccine and cooked shrimp straight into the skillet. Toss well so the noodles and shrimp are fully coated in the creamy Alfredo sauce. If the sauce looks a little thick, a splash of reserved pasta water can help loosen everything up and bring back that silky finish. Serve right away, while it’s piping hot and glossy.

How to Serve Shrimp Fettuccine Alfredo Recipe

Garnishes

For the perfect finishing touch on your Shrimp Fettuccine Alfredo Recipe, shower it with freshly chopped parsley. That bright green pop doesn’t just look gorgeous—it also adds herbal freshness that cuts through the rich sauce. If you’re a Parmesan fan, go ahead and sprinkle a little more on top for extra flavor and drama.

Side Dishes

Pairing this dish with the right sides turns dinner into a complete feast. Classic choices include a crisp green salad with tangy vinaigrette or warm, crusty garlic bread for sopping up every bit of sauce. If you want something lighter, steamed asparagus or baby spinach tossed in olive oil complements the creamy pasta beautifully without stealing the spotlight.

Creative Ways to Present

Want to turn your Shrimp Fettuccine Alfredo Recipe into a restaurant-worthy plate? Try serving individual portions twirled into “pasta nests” using a fork and tongs for a refined look. Or, build a dramatic centerpiece by mounding all the pasta on a large platter, artfully arranging the shrimp on top, and garnishing with lots of parsley and lemon wedges for a fresh twist.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (a rare occasion!), simply transfer the cooled pasta to an airtight container and refrigerate. The Shrimp Fettuccine Alfredo Recipe will keep for up to two days, staying creamy and delicious for your next quick meal.

Freezing

While the sauce may lose a bit of its silky texture when frozen, you can freeze leftovers for up to one month if needed. Make sure everything is completely cooled before sealing in a freezer-safe container. When reheated, the sauce might separate slightly but can often be revived with a splash of cream or milk and vigorous stirring.

Reheating

The gentlest way to reheat this dish is to warm it in a skillet over medium-low heat, adding a little extra cream or milk to loosen up the sauce as needed. Stir often and try not to overheat the shrimp, which can turn rubbery if cooked too long. The microwave also works in a pinch—just use a lower power setting and pause to stir a couple of times.

FAQs

Can I use frozen shrimp for this Shrimp Fettuccine Alfredo Recipe?

Absolutely! Just make sure to thaw the shrimp fully and pat them dry before cooking. This helps you get that wonderful sear and prevents excess water from diluting the sauce.

How can I lighten up the sauce without losing creaminess?

You can swap out part of the heavy cream for half-and-half or whole milk, though the sauce will be a touch less rich. Another great tip is to add a little pasta cooking water, which has starch and helps bind everything together beautifully.

What other proteins can I use in place of shrimp?

If you prefer variety, this dish adapts wonderfully—try cooked chicken breast, sautéed scallops, or even a medley of mixed seafood. The classic Alfredo sauce is super versatile and lets other proteins shine, too.

Is freshly grated Parmesan necessary?

To get that signature smoothness and bold flavor, freshly grated Parmesan is best. Pre-grated varieties often contain additives that can make the sauce grainy, so it’s worth grating your own if you can.

Can I add vegetables to the Shrimp Fettuccine Alfredo Recipe?

Definitely! Toss in baby spinach, peas, or sautéed mushrooms for added color and nutrition. Wilted greens and quick-cooking veggies mix seamlessly with the creamy sauce and plump shrimp.

Final Thoughts

If you’re looking for a fast, impressive dinner that feels like pure pampering, this Shrimp Fettuccine Alfredo Recipe checks all the boxes. It’s creamy, comforting, and filled with irresistible flavor in every forkful. Give it a try—you’re only thirty minutes away from a restaurant-quality meal right at home!

Shrimp Fettuccine Alfredo Recipe

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4.5 from 22 reviews

Author: Emma
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and creamy goodness of this Shrimp Fettuccine Alfredo recipe. Perfectly cooked shrimp nestled in a velvety Parmesan sauce, tossed with fettuccine for a luxurious dining experience.

Ingredients

Scale

Fettuccine Pasta:

12 ounces fettuccine pasta

Shrimp:

1 pound large shrimp (peeled and deveined, tails removed)

Alfredo Sauce:

2 tablespoons olive oil
4 tablespoons unsalted butter
4 cloves garlic (minced)
1 1/2 cups heavy cream
1 cup grated Parmesan cheese
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes (optional)
Chopped fresh parsley (for garnish)

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Instructions

Cook the Fettuccine: Cook fettuccine according to package instructions until al dente. Drain and set aside.
Cook the Shrimp: In a skillet, cook shrimp in olive oil until pink and opaque. Remove and set aside.
Prepare the Sauce: In the same skillet, sauté garlic in butter. Add cream, Parmesan, salt, pepper, and red pepper flakes. Simmer until thickened.
Combine and Serve: Toss cooked fettuccine and shrimp in the sauce. Garnish with parsley and serve.